Buddys potato salad


  • 1 kg new potatoes
  • 1 bunch of mixed soft herbs , (30g), such as dill, mint, chives, flat-leaf parsley
  • 2 tablespoons Greek-style yoghurt
  • 1 lemon
  • 2 tablespoons extra virgin olive oil


  1. Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
  2. Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil. Add the chopped herbs and a tiny pinch of sea salt and freshly ground black pepper and mix again.
  3. Add the potatoes to the bowl, tossing them in the dressing until coated, then serve.